This Cajun Shrimp and Andouille Skillet is one of my husband and my favorite dishes. It's also a favorite of our friends and family. Whenever we bring a big pot of this, everyone is happy!
Cajun Shrimp and Andouille Skillet just so happens to be one of those magical 4-season recipes. It's a hit in the summer, for tailgating during football season and in the dead of winter. The temperature outside doesn't matter with this recipe, after all...we're talking about shrimp and andouille sausage with a scrumptious sauce.
It's also easily made for two or twenty-two! I most often make it just with the sauce or broth...whichever you wish to call it and then just the shrimp and andouille. Sometimes I add in sliced okra and sometimes chunks of avocado. That helps when you are making it for a crowd and want to make it go further for less cost plus, the green looks pretty!
Table of Contents
How Do I Make Cajun Shrimp and Andouille Skillet?
First, you make the sauce/broth...whatever you want to call it (it can be made a day ahead). Then you slice & brown the andouille in a little oil, it's typically already cooked when you purchase it, so all you are doing is browning it for a depth of flavor and texture. Next, you season your raw peeled & cleaned shrimp with Cajun seasoning and saute that till cooked. Add your proteins to the sauce/broth, heat through and feast!
What Are The Variations Or Add-Ins To This Recipe
We love this as it is for a party food (it always gets talked about). For variations add in chunks of avocado (especially nice if you really spice this up). Add in black beans, okra, chicken or whatever else you may enjoy. Serve it over rice, in a bread bowl or even over a potato or pasta. You can take this and customize it as you wish.
How Many People Will It Serve?
As written this recipe can serve 6-7 as an entree if you are serving it over rice. If you are serving it as an appetizer or party nibble, it can serve 10. For that, I set out small plastic 6 oz party cups for them to fill and small party forks. If you want to feed more people, double the shrimp and sausage in the recipe. There is enough sauce to accommodate that. To make the pot or skillet full go further, add in chunks of avocado or black beans,
Is This Recipe For Cajun Shrimp And Andouille Skillet A Jambalaya Recipe?
No, this is not a true Jambalaya. You can certainly add in chicken, rice, okra and whatever else you wish. This is a great base to start with to make your own, it has tons of flavor!
If you love shrimp, sausage or Cajun flavor, well then I sure hope you give this recipe a go! Tag me on Instagram if you do at @SouffleBombay
I SO hope you love this one!
Cajun Shrimp and Andouille Skillet
- 5 Tbs. butter
- 5 cloves garlic minced
- 1 tsp. minced fresh rosemary
- 1 cup white wine
- 3 cups chicken broth
- 3 Tbs. tomato paste
- Kosher salt and black pepper to taste
- ½ lime juiced
- Grapeseed or olive oil for sautéing
- 1 ½ lbs. Andouille sausage
- 1 lb 21-25 sized shrimp or larger raw, cleaned, peeled and tails off
- Spicy Cajun Seasoning
- Optional: Chunks of fresh avocado black beans, rice, pasta, and of course some crusty bread to soak up the sauce
- In a large deep skillet or medium-sized pot, melt the butter.
- Add the garlic to the melted butter and saute for 1-2 minutes or until fragrant. Be careful not to brown or burn the garlic.
- Add in your rosemary, wine and chicken broth. Stir until combined.
- Whisk in the tomato paste until incorporated.
- Season sauce with salt & pepper, taste and adjust for your preference, if you enjoy spicy dishes add in some red/Cayenne pepper.
- Bring sauce to a simmer, remove from heat.
- Slice Andouille into rounds about ⅛ of an inch thick.
- Heat enough oil in a sauté pan to just barely cover the bottom and sauté your sausage just until it gets some delicious color (it's already cooked, so you just want it to get a little brown in color which gives it great texture and flavor).
- Place pieces into your sauce as they finish browning.
- Season the shrimp with your Cajun seasoning. Decide if you want to be heavy handed and dredge your shrimp in it (like I do) or just a few shakes per shrimp. It comes down to your preference for heat/spice. Season and cook your shrimp in batches.
- Heat oil in a sauté pan, just enough to cover the bottom and sauté your shrimp until it turns pink and is almost cooked through. If you seasoned your shrimp heavily, back away from the stove a bit, you may be coughing a just bit as it cooks (so worth it!!).
- Place shrimp into your sauce as they finish cooking, repeat until all shrimp are all cooked.
- Brink your skillet/pot full of sauce, shrimp and sausage just to a simmer. Taste and adjust your sauce. If the seasoning from the shrimp didn't spice your sauce they way you would enjoy, add some additional Cajun seasoning or red/Cayenne pepper.
- If you are adding avocado chunks, season them with a bit of cajun seasoning or salt and pepper and add to the mixture shortly before serving. If you are adding black beans, drain & rinse them and then add to the pot.
- Spritz the sauce with the juice of half a lime, stir and enjoy once it is heated through.
- You can make the sauce a day ahead if you choose.
- Enjoy this on its own, with crusty bread or serve over rice or pasta.